Eggs are one of the most common and at the same time the most valuable products in the everyday diet. They are rich in proteins, vitamins A, D, B12, as well as iron, phosphorus and lecithin. However, like any other product, the eggs are not suitable for everyone. For some categories of people, their consumption may be a risk to health.
1. Egg allergy
is one of the most common food allergies, especially among children. An allergic reaction can occur both on protein and yolk. Symptoms include rashes, swelling, shortness of breath, in severe cases - anaphylactic shock. People with such an allergy need to completely avoid not only the eggs themselves, but also all the products they belong to.
2. Increased cholesterol
yolks contain approximately 200 mg of cholesterol per egg. Although modern studies show that food cholesterol does not always directly affect blood cholesterol, people with cardiovascular disease or atherosclerosis should limit consumption to 2-3 eggs a week, especially without additional fatty foods in the diet.
3. Diseases of the liver and gallbladder
during exacerbation of chronic hepatitis, gallstone disease or pancreatitis of egg yolk can increase the load on the liver and cause discomfort. In such cases, doctors advise to avoid whole eggs, consuming only proteins - and only after consultation with a specialist.
4. The risk of infection with
raw salmonellosis or insufficiently thermally treated egg may contain salmonella bacteria. This is especially dangerous for children, the elderly, pregnant women and people with weakened immunity. You can avoid the risk if you only consume well -cooked eggs, do not drink raw and store the product in the refrigerator.
Although eggs are a valuable source of nutrients, their consumption should be justified. In the presence of chronic diseases or allergies tendency, it is important to consult your doctor. A balanced approach will help you benefit without harming your health.
